>
>You whip up into the lightest, fluffiest, daintiest mash. Then in a piping bag and piped into a spiral cone, on a greased baking dish, then (in one of the variants at least) sprinkled with cheeses (or melted cheese painted on), then under the grill till they're brown/crusty/burnt on the outside shell - Yummy!

I guess I've run into these here and there.
>
>>
>>>Have you tried them with fennel?
>>>
>>
>>I don't think I've ever had fennel. What does it taste like?
>
>It has a sort of aniseedy taste.
>

In that case, I'll be skipping it. I don't like licorice.

>Then there's Lyonaise:
>
>raw potato sliced incredibly thin (as thin as you can), then laid in strata with, I think, onion slices, and baked with a cheesy (or bechemail?) sauce. Something similar is the base for Lancashire hotpot, when they go caramelised, sweet and crispy (but not with the Lyonaise-style sauce)

These I've head. They're good.

Tamar